Churro Cookies
introduction
Churro Cookies are soft, cinnamon-sugar cookies that taste like churros. They are easy to make and sweet. If you like soft cookies with cinnamon, try our bakery-style chocolate chip cookies for another simple treat.
why make this recipe
Make this recipe when you want a quick cinnamon cookie that everyone will like. The dough is easy to mix and the cookies bake fast. These cookies give you churro flavor without frying.
how to make Churro Cookies
Follow the steps below. Read all steps before you start. For a similar simple cookie method, see the classic chocolate chip cookies recipe.
Ingredients :
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1/2 cup sugar (for rolling; mix with a little extra cinnamon)
Directions :
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Beat the softened butter and 1 cup sugar in a large bowl until smooth and creamy.
- Add the eggs one at a time, mixing after each. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, salt, and 1 tablespoon cinnamon.
- Gradually add the dry ingredients to the butter mixture. Mix until just combined. The dough will be soft but manageable.
- Combine the 1/2 cup sugar with a pinch of extra cinnamon in a small bowl for rolling.
- Scoop or roll the dough into small balls, about 1 tablespoon each. Roll each ball in the cinnamon-sugar to coat.
- Place the coated balls on the prepared sheets. Press each ball down gently to flatten slightly.
- Bake for 10 to 12 minutes, until the edges are lightly golden.
- Cool the cookies on wire racks.
how to serve Churro Cookies
Serve warm or at room temperature. They pair well with milk, coffee, or hot chocolate. You can dust a little extra cinnamon sugar on top before serving.
how to store Churro Cookies
Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed bag for up to 2 months. Thaw at room temperature before serving.
tips to make Churro Cookies
- Soften butter to room temperature for easy mixing.
- Do not overmix the dough after adding flour. Mix until just combined.
- Use a cookie scoop for even sizes.
- Roll cookies well in cinnamon sugar for full flavor.
- Watch baking time; remove when edges turn light gold.
variation (if any)
- Add a teaspoon of nutmeg to the dry mix for extra spice.
- Dip half the cooled cookie in melted chocolate for a churro-chocolate twist.
- Make them smaller for bite-size cookies or larger for a soft cookie.
FAQs
Q: Can I use salted butter?
A: Yes, but reduce the added salt by half to keep the cookie from tasting too salty.
Q: Can I make the dough ahead?
A: Yes. Chill the dough in the fridge for up to 24 hours before baking. Let it sit a few minutes if too firm to scoop.
Q: Can I bake on a dark pan without parchment?
A: You can, but watch baking time closely and lower the oven by 5–10°F if needed to avoid extra browning.
Churro Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Beat the softened butter and 1 cup sugar in a large bowl until smooth and creamy.
- Add the eggs one at a time, mixing after each addition. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, salt, and 1 tablespoon cinnamon.
- Gradually add the dry ingredients to the butter mixture and mix until just combined. The dough will be soft but manageable.
- Combine the 1/2 cup sugar with a pinch of extra cinnamon in a small bowl for rolling.
- Scoop or roll the dough into small balls, about 1 tablespoon each. Roll each ball in the cinnamon-sugar to coat.
- Place the coated balls on the prepared sheets and press each ball down gently to flatten slightly.
- Bake for 10 to 12 minutes, until the edges are lightly golden.
- Cool the cookies on wire racks.
